Quality changes in orange juice packed in materials based on polylactate

Publisher Website

1 May 2002

journal article
research article
Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung

Vol. 214 (5), 423-428
https://doi.org/10.1007/s00217-001-0474-x

Abstract

No abstract available

Keywords

POLYLACTATE ORANGE JUICE COLOUR ASCORBIC ACID LIMONENE SCALPING

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